Essential Duties and Responsibilities:

The Fleet Pastry Chef is an upper-level management position that manages the overall fleet pastry and bakery operations, provides insight and guidance to every onboard team, and works closely with executive chefs.

Fleet Chef will play an intricate role in the operations by providing direction to the workforce, monitoring & maintaining product quality, the grand opening of new ships and initiatives, 30 + Pastry Chef's schedules, and monitoring and evaluating fleet team performance levels.

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• Experience in creating upscale desserts and bread, which include and are not limited to traditional French pastries, modern & fine dining creations, Banqueting, petits fours, mignardises, classic cakes, and artisanal bread.
• Strong knowledge of classic and contemporary plated desserts, including but not limited to European, America, Asian & Middle Eastern cuisines
• Comprehensive knowledge of High-volume multi-cuisine, complex food service, and modern culinary trends with a focus on quality, production, menu engineering, product receiving, food cost controls, and presentation- highly desirable
• Thrive in an evolving environment and stay on top of trends and techniques.
• Responsible for coordinating onboard pastry chefs to maintain good running order of specialized pastry baking equipment, minimizing damage by ensuring proper use
• To Create dessert menus for the entire fleet, including dining room, team dining, occasions, specialty restaurants, room services, and banquets.
• Maximize the fleet teams' productivity, manage a positive food cost within planned guidelines, and train baking and pastry culinarians.
• This position requires consistent adherence to policies and procedures of the department as outlined in the carnival Standard Operating Procedures.
• Collaboratively connect with the onboard executive chef to review assignments, anticipated performance levels, changes, and other information pertinent to the job performance.
• Able to remotely train new hires and follow up to ensure all teams are properly trained to perform at a high level and updated on company recipes, procedures, changes, new updates, and tweaks.

Able to develop and cultivate positive relationships and cohesiveness with the fleet teams and their peers to spread & grow the culture of Carnival 

Minimum Requirements;

• Candidates must have completed an Associate Degree or bachelor's degree in Hotel management OR Culinary Art or a related field from an accredited university or equivalent.
• A minimum of 3 years of culinary experience as a Pastry Chef or Corporate Pastry, specializing in French cuisine or a relevant experience on a luxury cruise ship, a chain of multiple restaurants, or a similar luxury hotel or resort
• Comprehensive knowledge of formulas and measurements, including gluten development and staling; starches, fats, sugars, liquids, eggs, leavening agents, flavorings, dough types and techniques.
• Ability to create artistically and aesthetically appealing desserts and create showpieces with chocolate, sugar, pastillage and marzipan
• Must be able to create recipe cards based on our market inflation and Protect Profitability, able to train the team for efficiently executing within the time frame
• Knowledge of statutory requirements regarding health and safety, sanitation, and HACCP. Current knowledge of the US Vessel Sanitation Program (U.S.P.H.) will be preferred.
• Must be experienced with computers, including Microsoft Office (Word, Excel, and PowerPoint), Outlook, E-mail, and the Internet